Featured Posts

This summer marks a special milestone for the Goat Rodeo Farm. After winning the second spot in the ACS (American Cheese Society) contest with its Hootenanny cheese, India and Steve Loevner are killing it. Both of them come from the Vermont cheese school and their […]

Friends often email me for tips and recommendations on what to put on a cheese board. Here are some suggestions: Choose a group If you are not a big party, I strongly recommend for you to choose one group of cheeses to rule the […]

Hola! Thank you for visiting and welcome to my cheese oasis! This blog is where I share my passion for cheese along with pairing ideas, new spotlights on hand-crafted cheeses from around the world, and memories of my cheese trips. My name is Raquel – […]

Because I love lists and because Manchego is the poster of the Spanish sheep cheeses, find below 10 facts you should know about this well-known cheese: 1- Is the cheese that put Spain on the map for the American cheese lovers among many other […]

[EN] Azeitão is a DPO (Protected Designation of Origin), handcrafted, unpasteurized sheep’s milk cheese produced at the foothills of the Arrabida Mountains in the SW of Portugal. It is a cured cheese with a soft and buttery consistency, yellowish color, and a few holes. It […]

Do you live in the Unites States and work in the cheese and food industry? Do you want to meet people crazy about cheese like you? Do you want to learn about the most consumed milk product in the world? Then take note. Counter Culture is a seminar […]

t’s time for a cheese TALK. My intention in this post is to present you THE KING of the Spanish blues, a wonderful cheese that captivates everyone who tries it, a cheese different from the rest with a strong, persistent and fierce flavor, a cheese […]

Yak Cheese (Tibetan communities) This cheese is made with the milk of the yak. This animal lives on the Tibetan Plateaus where the altitudes are higher than 13.123 ft or 4.000 meters. The one that I tried it was from the Tibetan region of Dêgên, in […]

Let me introduce you to Los Meleses, a pasteurized goat’s milk cheese from Quesos Radiquero. The first time I tried this cheese was 3 years ago and I felt absolutely in love with the contrast in flavor and texture between the white bloomy rind […]

The 14th of March 2016 I was invited to Montvinic store, the specialty Barcelona wine shop responsible for my and others obsession of wine. I though it would be a good idea to do something different, unique and memorable. American craft cheese are a diamond in […]

Friends often email me for tips and recommendations on what to put on a cheese board. Here are some suggestions: Choose a group If you are not a big party, I strongly recommend for you to choose one group of cheeses to rule the […]

This summer marks a special milestone for the Goat Rodeo Farm. After winning the second spot in the ACS (American Cheese Society) contest with its Hootenanny cheese, India and Steve Loevner are killing it. Both of them come from the Vermont cheese school and their […]

Hola! Thank you for visiting and welcome to my cheese oasis! This blog is where I share my passion for cheese along with pairing ideas, new spotlights on hand-crafted cheeses from around the world, and memories of my cheese trips. My name is Raquel – […]

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About me

My name is Raquel and I have near fanatical passion for cheese since forever. Originally from Barcelona, Spain and currently based in US, lost in the middle of wild Pennsylvania. I have a pretty chees-y live – talk, read, try and learn about cheese as much as I can every single day. I try to be involved in the cheese community in as many places and with as much time as I can.

My Mission

Formaticus aims to share my passion for the cheese culture through storytelling about the people, the places and the histories behind great cheeses. This blog is where I want to spotlight all my favorites hand-crafted cheeses, mostly from Spain and US, share my pairing ideas and record my cheese travels.

CONNECT WITH ME

Always open to new cheese projects and adventures. Always ready for a cheese conversation. Always ready to visit and learn from producers and other cheesemongers.